Make Easy Cream Cheese Frosting Recipe

This recipe is super easy and comes together in the matter of minutes. It is delicious, customizable, and not overpowering! What’s more? It pairs well with a variety of flavors, such as: chocolate, strawberry/other fruits, and when you just want to add some tanginess to your dessert. Check out my chocolate macaron recipe, as this frosting goes perfectly in the center.

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Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 4 oz Cream Cheese 1/2 a block
• 4 tablespoon Unsalted Butter 1/2 a stick
• 2 cups Powdered Sugar
• 1 tsp Vanilla Syrup or any flavoring. I like Torani coffee syrups
• 1/4 tsp Salt
• 2 tsp Heavy Whipping Cream to adjust thickness as desired

Method

 

1. Soften Your Ingredients: Let the cream cheese and butter sit at room temperature for about 20–30 minutes.
2. They should feel slightly cool but pliable—this prevents lumps and gives you a silky finish.
3. Whip the Butter: In a mixing bowl, beat the butter on medium-high speed for 1–2 minutes, until pale and fluffy.
4. Creaming the butter first helps build structure so the filling isn’t too loose.
5. Add the Cream Cheese: Add the softened cream cheese and beat again for about 1 minute, just until smooth and fully combined.
6. Avoid overmixing at this stage—too much air can make the filling too soft for piping.
7. Add Powdered Sugar and Salt Slowly: Turn the mixer to low and gradually add the 2 cups of powdered sugar, letting it incorporate before adding more. Once everything is in, increase to medium speed and beat until smooth and creamy. Be sure the salt and sugar are dissolved. Do this by either tasting it, see if it has a grainy mouth-feel. Or by rubbing some between fingers to test the texture.
8. Add Vanilla Syrup: Pour in the 1 tsp of Torani vanilla syrup. You can use tradition vanilla extract, however it has alcohol in, with can leave an artificial taste when not cooked off. That is why I like coffee flavoring syrups to frostings! Mix just until blended—about 10–15 seconds.
9. Adjust Consistency (Optional) If the filling is: Too soft → Chill for 10–15 minutes or add 2–3 tbsp more powdered sugar. Too firm → Mix in 1 tsp milk or cream. For macarons, you want it pipeable but not runny.

To make this a chocolate cream cheese frosting, add in an extra tablespoon of cream cheese with 1 and 1/2 tablespoons of sifted cocoa powder. The cocoa powder can change the texture and overpower the cream cheese. Therefore, the extra cream cheese added will increase the tang.

1. Soften Your Ingredients

Let the cream cheese and butter sit at room temperature for about 20–30 minutes.
They should feel slightly cool but pliable—this prevents lumps and gives you a silky finish.

2. Whip the Butter

In a mixing bowl, beat the butter on medium-high speed for 1–2 minutes, until pale and fluffy.
Creaming the butter first helps build structure so the filling isn’t too loose.

3. Add the Cream Cheese

Add the softened cream cheese and beat again for about 1 minute, just until smooth and fully combined.
Avoid overmixing at this stage—too much air can make the filling too soft for piping.

4. Add Powdered Sugar and Pinch of Salt Slowly

Turn the mixer to low and gradually add the 2 cups of powdered sugar and 1/4 tsp salt, letting it incorporate before adding more.
Once everything is in, increase to medium speed and beat until smooth and creamy.

Be sure the sugar and salt are completely dissolved. Do this by either taste testing it, seeing if it has a grainy mouth-feel; or by rubbing a small amount in between your fingers. At this point we are only looking for texture, the next step is when we will be looking at the flavor.

5. Add Vanilla Syrup

Pour in the Torani vanilla syrup or extracts.
Mix just until blended—about 10–15 seconds. I cannot stress enough, how coffee syrups are better in frostings since they do not leave the overly artificial flavor that extracts do. Try to use real vanilla bean, fruit, or syrups if you have a sensitive palate.

6. Adjust Consistency (Optional)

If the filling is:

• Too soft → Chill for 10–15 minutes or add 2–3 tbsp more powdered sugar
• Too firm → Mix in 1 tsp milk or heavy cream at a time until you reach the desired texture.

For macarons, you want it pipeable but not runny.

Tips for the Best Cream Cheese Frosting

Use Block-Style Cream Cheese

Avoid tub cream cheese—it contains extra liquid and can make the frosting too loose. Make sure it is ROOM TEMPETURE (both the butter and cream cheese). Cold cream cheese/butter can cause the frosting to be lumpy.

Sift the Powdered Sugar

This prevents clumps and gives your frosting a silky finish. If you notice any lumps, break them up with your whisk or rubber spatula. If the frosting has a gritty texture, mix in a teaspoon of warmed heavy cream or milk. This will help break down the sugar crystals further. Mix well.

Don’t Overmix

Once everything is combined to a smooth finish, stop mixing. Overmixing can cause the frosting to curdle. Check the frosting frequently by tasting and watching the texture.